Warm Balsamic Barley & Quinoa Salad

• Vegetarian

• Produce

  • 1/4 1 cup cherry tomatoes
  • 2 cups Asparagus
  • 2 tbsp Basil, fresh
  • 1 Garlic clove
  • 1/4 cup Green onions
  • 2 cups Kale

• Condiments

  • 2 tbsp Balsamic vinegar
  • 1 1/2 tsp Dijon mustard
  • 2 tsp Lemon juice

• Pasta & Grains

  • 1/2 cup Barley, raw
  • 1/2 cup Quinoa, raw

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tsp Olive oil
  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/2 cup Feta cheese, low-fat or fat free

Found on nutritiontwins.com

Ingredients

• Salad:
• ½ cup raw barley
• ½ cup raw quinoa
• 2 cups asparagus (cut into ½ inch pieces)
• 1 garlic clove (minced)
• 1 teaspoon olive oil
• 2 cups kale (cut into 2 inch ribbons)
• 1 cup cherry tomatoes (cut into quarters)
• ¼ cup green onions
• 2 tbsp fresh basil (chopped)
• ½ cup low-fat or fat free crumbled feta cheese
• Salt and pepper
• Vinaigrette:
• 1 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1-1/2 tsp Dijon mustard
• 2 tsp lemon juice

Directions

• Simmer barley in 1 ½ cups of water for 45 minutes.
• Meanwhile, in a separate pan, Add quinoa to ¾ cup water. First, bring to a boil, then cover and reduce to a simmer and cook for about fifteen minutes, or until ready, according to package directions.
• As grains cook, prepare vinaigrette by whisking olive oil, balsamic vinegar, Dijon mustard, and lemon juice together in a bowl.
• Lightly spritz a pan with oil from a spray bottle and add measured teaspoon of oil to the pan. Sauté asparagus and garlic. Lightly season with salt and pepper.
• After about 5 minutes, add diced tomatoes and green onions to the sautéed asparagus. Continue to sauté for a couple more minutes.
• In the same pan, mix in the cooked barley and quinoa, fresh basil, and vinaigrette. Mix well and remove from heat into a separate bowl.
• Mix the feta cheese into the salad, let cool, and serve.

Nutrition